The Kale Curry Bowl


 2 servings 


  • 2 cups cooked basmati rice (or your favorite variety, or even quinoa!)
  • 1 yellow onion, diced
  • 1 bunch of kale, leaves torn into bite-size pieces and stems chopped separately
  • 1 large can of chickpeas, drained
  • handful of fresh cilantro
  • 1/2 teaspoon vegetable base
  • 1 lime
  • 1 can light coconut milk
  • 2 tablespoons red curry paste
  • 3 cups diced butternut squash
  • 2 tablespoons soy sauce


  1. Whisk vegetable base and 1 cup of water in a small bowl.
  2. In a large pot, mix 1 cup of coconut milk and curry paste over medium heat. Let simmer for 1 minute.
  3. Add diced onion to pot and let simmer for 3 minutes longer.
  4. Add vegetable base mixture, remaining coconut milk, soy sauce, chickpeas, squash, and kale stems (not the leaves yet!) to the pot and bring to a boil. Reduce heat to low and let simmer for 10-12 minutes until kale stems and squash are tender.
  5. Add kale leaves, cook for two minutes longer, and add the juice of 1/2 lime.
  6. Plate curry over rice and garnish with cilantro and remaining lime wedges.